Welcome to reading season. For those interested in the history of New World wine (which North America falls under) I would recommend George Taber's The Judgment of Paris. In telling the story of the great tasting where California wines ranked among France's best, there’s a good description of the development of Napa Valley during the last century. It’s relevant as we're living through a shift in the Okanagan Valley, and the status of the precious 10,000 acres planted to vines.

In the wine world, pruners are starting into vines, while the cellar is slowed right down. The ferments started immediately after we picked in October, and the last barrels are nearly finished. We’re not on a deadline, so we’ll let the barrels follow their separate courses. The mantra is that good fruit makes good wine, and we honour that by staying on the sidelines while the wines take shape.

For upcoming things on the calendar, we were honoured to be selected for Top Drop (17-18 May 2018) along with some other BC wineries that we respect: Bella, Blue Mounatin, Clos du Soleil, Tantalus and Meyer Family Vineyards. We’ll also be attending the Vancouver International Wine Festival (24 Feb - 4 March 2018) as a guest. And lastly a gentle reminder that starting May 1 we will be charging for shipping. Our By Hand Wine Club members will continue to enjoy the benefits of free shipping on all club shipments and any additional orders placed.

A big thanks you to Chef Natasha from Walnut Beach Resort for helping us pair our Malbec. The Slow Braised Chuck Flat recipe looked daunting with its length, but it was highly manageable even to a novice. A bottle of Malbec 2016 (available exclusively to the By Hand Wine Club) paired well, a wine that received a stellar review from one of Canada’s leading wine critics.

From our early days, we’ve worked with Graphic Designer and now Publisher Tarynn Liv Parker and we’ve followed her self-guided food journey. She’s writing the book on authentic and local, and it’s mirrored what we’re doing at the winery: creating a pure expression of a grape, with an emphasis on clean and natural.

As you might expert, when food and wine are made with shared philosophies, the pairings ring true. This has played out during numerous samplings, when Tarynn has had a dish in an experimental phase, or I’ve wanted to taste a new wine...the recipe for a pairing experiment.

This means that I’ve sat in the passenger seat while Tarynn has been in the process of creation, and at times I’ve lent a hand (and handed over a glass from an unlabeled bottle). I don’t have culinary training, but I love Tarynn’s food, for the flavour and for the food culture it’s building.

The winery hosted her for an Equinox Dinner with friends and family: to celebrate her work, to recognize our good fortune at having a harvest at hand, and to share the moment with our friends and family. We chose special wines for the event, and these are the ones included in the Thanksgiving Pack.

ROSE 2014 with Saskatchewan Grains Crackers and Cheese
The 2014 growing season mimicked 2016, just the right amount of heat units during the season, and a dry, cooler fall to extend the harvest window. This wine’s acid is still bright and it’s easy to pair with its creaminess and texture.

Tarynn made these crackers from these grains I brought back from the Saskatchewan harvest of 2017. This is one of those rare cases where it doesn’t really matter what cheese you choose because the crackers are so good. They aren’t comprised solely of flax and lentils, Tarynn has added some secret ingredients. View the cracker recipe here.

ROSE 2014 with Baguette and Beet Dip
It’s true, this Rose is great for pairing. Get a fresh baguette from your local grocer (in this case True Grain Bread in Summerland) and put this dip together. It’s got things like Yogurt, Feta, Hazelnuts, Honey, and Olive Oil. It’s going to taste good. View the recipe here.

BY HAND RED 2014 and PINOT NOIR 2014 with Venison, Morel, and Pinot Noir Ravioli
These two reds are from the same vintage and for pairing they’ll bring the same notes to the table, with the By Hand Red having a bit more grip. Expect some juicy action in the mouth with balanced tannins. Once you’ve built up the courage from your lemon ricotta ravioli, push on to the Venison, Morel, and Pinot Noir. It’s not up at The Market Cook, have fun experimenting.